Turkish Tea

Tea, with its deep-rooted history, has managed to become an indispensable taste of Turkish culinary culture, even though it entered the lives of Turks later. Tea, a drink enjoyed at any time of the day, is especially a must-have at breakfast tables.

Although Türkiye ranks 6th in the world for tea production, it is at the top of the world when it comes to daily tea consumption.

So, when did tea start to be produced in Türkiye?
In 1924, a law was passed to encourage the cultivation of tea, along with mandarins and oranges, and thanks to the efforts of the then Director-General of Agriculture, Zihni Derin, progress was made in tea production, with the first harvest in 1938. Following this success, the Tea Law was passed in 1940, and tea production was supported by the state.

Turkish tea is brewed with finely ground black tea, and the brewing process is almost a ritual and it is served in small, tulip-shaped glasses, known for their unique design, and is also beneficial to health. When properly brewed, it is served and described as “tavşankanı – rabbit’s blood”.

Whether alongside breakfast, before starting work, while chatting with friends, or enjoying the cool evening breeze on the balcony… Turkish tea is the taste that accompanies every moment of our day.

So, “Come on! Let me brew some tea, and let’s enjoy it!”